Butter fried whole lemon sole with remoulade sauce

Ingredients for Butter fried whole lemon sole with remoulade sauce

Instructions for Butter fried whole lemon sole with remoulade sauce

To prepare the Butter fried whole lemon sole with remoulade sauce recipe, please follow these instructions:

The little legs along the fins can be cut/cut of, and the fish is cut down along the backbones of 2/3. Reversed in flour and fry over a low heat in the afbruset butter 5-6 minutes on each side.

Remoulade sauce: melt the butter in a small saucepan, stir in the flour. Add cream or milk gradually, stirring constantly. Add remouladen and season with salt and pepper.

Serve with small boiled potatoes and lemon.